Today I will share with you the secrets to perfectly round fluffy, pillowy vegan pancakes that will rock your world.
The world (or your mum) may have once convinced you that you can’t make a soft, fluffy baked goods without eggs. But that world is changing now. Welcome to the age of egg-free cooking and baking. We’ve got pancakes, baby.
- Do not overmix the batter. Use a spoon or a fork to mix it all through, they don’t need to be smooth and God forbid, do not use an electric mixer!
- Do not use the batter straightaway. Let the batter rest for about ten minutes to allow the gluten to settle and the baking powder and vinegar to react. Usually this is about the time you need to get your pan out, oil it and preheat it for cooking.
- Use medium low heat. Not hot, not low but medium low, meaning slightly on the low side but not too low. Each stove is different and so you will need to play a bit with your stove to figure out the right setting.
- Do not use too much oil. You want a very thin layer of oil. You can try using an oil spray or use a paper towel to spread the oil on the pan. You can also use a non-stick pan.
- Do not overcrowd the pan. Make one or two pancakes at a time (unless you have a very large pan). If making more than one make sure you leave enough room between each pancakes as the batter may spread a little before they start to puff up.
Bonus Pro Tip: Use an oiled measuring cup to scoop out the batter. This will ensure your pancakes are all the same size and the oil prevents batter from sticking to the cup.
Let the chicken have their eggs as our pancakes do not need them to puff, fluff and be as the soft, pillowy goodness that they are meant to be.
Now let’s pancake.
- Dry ingredients
- 1 cup flour
- 1 1/2 tbsp baking powder
- ¼ tsp salt
- Wet ingredients
- 1 cup soy milk (or your favourite nut milk), I use Nutrisoy brand
- 1 tsp apple cider vinegar
- 1 tbsp sugar, mixed in 3 tbsp water
- 2 tbsp vegetable oil (plus extra to oil the pan)
- Half a cup of blueberries
- In a large mixing bowl, sift together all the dry ingredients. Make a well in the center.
- Mix all the wet ingredients together.
- Add the wet ingredients into the dry ingredients and mix until just combined. Careful not to overmix the batter (a few lumps are ok).
- Let the batter rest while you preheat the pan over medium-low heat.
- Lightly coat the pan in oil and preheat your pan for about 5 minutes. You could also use a non-stick pan.
- Pour about 1/3 cup of batter of pancake batter on the pan to form a circle. Drop 5-6 fresh blueberries into the pan. Cook for about 3 minutes until bubbles start to appear. Flip and cook for another 3 minutes or so until the pancakes is golden
- Keep pancakes covered to keep warm until ready to serve. Top up with more blueberries or maple syrup. Enjoy!